Artichoke and Girolle Gratin
A warm and flavoursome mushroom and artichoke gratin from chef Olivier Ripert of top London restaurant Cheyne Walk Brasserie.
For the Girolle Puree
Sautee the shallots until they are a nice golden colour, add mushrooms.
Deglaze with Madeira wine, cook it for 3 minutes so the alcohol evaporates.
Add cream and thyme, cook slowly for 25 minutes, then blend the mixture until it reaches a smooth fine puree.
For the Jerusalem Artichokes
Peel artichokes and put them in the cold water with lemon (so that the color doesn’t turn).
Remove from the lemon water and cook them slowly in a fresh pan of salted water until they are soft.
When you are ready to plate, dry them and pan fry with butter, season. Serve artichokes topped with Girolle puree and a few sauteed mushrooms.
Cheyne Walk Brasserie
50 Cheyne Walk
Telephone: 020 7376 8787
Website: Cheyne Walk Brasserie